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Pulled Pork Sandwiches w/ Yogurt Cole Slaw Topping

I have become a freak for a good pulled pork sandwich recently, I have always liked them but I am finding myself ordering it out more and more these days so I decided to make some at home! Hell, I find myself thinking about them at random times, it might be turning in to a problem but its pork so there is NO PROBLEM HERE. Tender and juicy meat with a nice crust on the outside it is great to have at home alone greedily hogging them to yourself (happy for the pun) or enjoy them with friends and family, make a party out of them!

pulled pork

I looked at a ton of pulled pork recipes, there are many ways to make it so I loosely based this recipe on a few that seemed good and put my twist on it. I went with a wet rub and medium cooking heat that makes sure I got that nice crust on the outside. I wanted it to be spicy and flavorful. I served it with a tangy coleslaw topping and had planned on using aLexingtonNCstyled BBQ (dipping) sauce to drizzle over the meat at the table. When I was pulling the meat form the roast I decided I would forgo the BBQ sauce since it was supper flavorful as is. I will save theLexingtonstyled BBQ for another day and a different pulled pork sandwich.

Pulled Pork

  • 4-4 ½ lb pork roast (shoulder or butt)
  • 1 cup brown sugar
  • 4 Tbls. kosher salt
  • 1 Tbls. ground black pepper
  • 5 cloves garlic smashed
  • ¼ cup red wine vinegar
  • 4-5 sprigs of fresh thyme, leave removed and stems disregarded
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 2 tsp. ancho chili powder
  • 1 tsp. mustard seeds
  • 1 tsp. cayenne
  • 3-4 Tbls. olive oil

Mix everything except the pork and olive oil together in a blender or a food processer until the garlic is minced, pulse in olive oil one tablespoon at a time until thick paste forms. Rub onto all sides of pork roast and let marinade in fridge for 3 hours. Remove from fridge 30 minutes before cooking.

marinade

rubbed in

Place roast in a roasting pan or Dutch oven, add just enough water to cover the bottom of pan, then place in a 325° oven and cook uncovered for 3 ½ – 4 hours until a nice deep brown curst has formed. Add a little more water at the 2 hour mark if needed. Remove from oven, let rest on a cutting board for 10 -15 minutes.

resting before pulling the pork

There are a lot of techniques for pulling meat, use your favorite to pull meat, I use a big fork and I rack the meat off while I hold the roast with a pair of tongs. Put fork into meat slightly in from the edge and then pull away from main body of the roast.

While resting make the Coleslaw dressing.

Coleslaw Topping

  • 1 bag of pre cut coleslaw mix or 1 green and ½ red head of cabbage shredded plus a cup of shredded carrots
  • 1 cup plan or Greek yogurt
  • ¼ cup sour cream
  • Juice of ½ a lemon
  • 2 Tbls. red wine vinegar
  • 2 Tsp sugar
  • 1 tsp. hot sauce or more
  • Salt and black pepper to taste

Excluding the slaw mix, combine everything. Should be slightly sweet and tangy, adjust seasonings as you like, and throw in the slaw mix. If you like your slaw wetter, add less cabbage mixture in. I like a lot of fresh cracked pepper on this, it adds a nice bite to it.

Make the Sandwich

Bun (use a good bakery one) meat, slaw, done. If you are making them for a party, use small buns for pulled pork sliders. Serve with chips, fries, or potato salad.

pulled pork sandwich

Use mustard, mayo, or BBQ sauce if desired, I don’t think they need them but each to their own.

Cook’s note: serve the coleslaw if you wish but there is a nice contrast if served over the meat.

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